Chicken a la King Recipe

This Chicken a la King recipe makes good use of chicken leftovers from Oven Baked Whole Chicken or Oven Baked Whole Chicken with Garlic, Orange and Rosemary Rub. However, this is one of those stove top meals which is also quickly cooked from scratch.

The first time I ate Chicken a la King was as a teenager at a church evening! There must have been ten different versions. It has gone out of fashion since then which is a pity. I have updated the traditional Chicken a la King recipe by adding roasted red bell peppers and toasted almonds.

Ingredients:

Method:

1. Halve and de-seed the bell peppers. Cut them into slices. Scatter them over a baking tray and massage a little oil into them. Bake at 350° F / 180° C for 30 minutes until they are soft and browned at the edges.
2. Heat a frying pan and add the flaked almonds (without adding any oil). Dry fry for 2 - 3 minutes until the almonds brown slightly. Avoid burning them. Remove to a dinner plate immediately so that they stop cooking. Keep aside.
3. Slice the chicken breasts into thin slivers. Heat the oil in a frying pan. Brown the chicken in a couple batches. The chicken needn't cook all the way through as it gets a further cooking. Keep on one side.
4. Add a little more oil to the pan if necessary. Fry the mushrooms briefly. They should brown but you want them to keep their shape. You don't want them to shrivel up and become watery.
5. Add the butter to the mushroom. Once it has melted, add the flour and stir it in, You will have a crumbly mixture. (This is not a traditional 'roux').
6. Slowly add the chicken stock and the milk, stirring all the time to prevent lumps forming. Add the peas and the chicken. Simmer for about 3 minutes. Add the roasted bell peppers.Season with salt and pepper.
7. Sprinkle over the toasted almonds. Serve with rice and a salad.

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